Ingredients
1 (48 to 52-ounce) bone-in rib-eye
2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon olive oil
Creamed Spinach, recipe follows
Potato Gratin, recipe follows
Directions
Preheat the oven to 375 degrees F.
Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin.
Creamed Spinach:
1 teaspoon unsalted butter
2 1/2 pounds fresh baby spinach, rinsed
1/2 cup water, or as needed
2 cups heavy cream
2 tablespoons cornstarch
1/4 cup milk
1/2 cup grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon ground white pepper
1/2 packed cup grated sharp or medium Cheddar
Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside.
Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside.
Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat.
Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot.
Potato Gratin:
1 quart heavy cream
6 egg yolks
Salt
White pepper
Butter, for dish
3 pounds Idaho potatoes, peeled and thinly sliced vertically
1 pound Gruyere, grated
Preheat the oven to 400 degrees F.
In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving.What are some good dinner recipes for two?
Anything with seafood.
Boil Some Lingiunie Noodles
Butter Lemon Sauce:
1 stick of butter
1 lemon
1 tablespoon of minced garlic
1 teaspoon salt
Sprinkle Ground up pepper
Sprinkle some basil leaves (pretty color)
Parmersaun mixed into the sauce while it's cooking
Add scallops or Muscles and you have yourself a simple delicious dinner.
Tip: Put the noodles into a pasta bowl, add the scallops or muscles, pour the butter lemon sauce over the pasta and add some parmersaun.What are some good dinner recipes for two?
Broccoli Pork Stir-Fry
1 (3 ounce) package pork ramen noodles
1 cup warm water
2 teaspoons cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
2/3 cup cold water
1 1/2 teaspoons reduced-sodium soy sauce
1 teaspoon white vinegar
4 teaspoons canola oil
1/2 pound pork tenderloin, thinly sliced
6 large fresh mushrooms, sliced
1 cup fresh broccoli florets
1/2 cup julienned sweet red pepper
3 green onions, sliced (white parts only)
Set aside 1 teaspoon of seasoning from seasoning packet (discard remaining seasoning or save for another use). Break noodles into small pieces and place in a microwave-safe dish; add warm water. Microwave, uncovered, on high for 2 minutes. Drain and set aside.
In a small bowl, combine the cornstarch, garlic powder, pepper flakes and reserved seasoning. Stir in the cold water, soy sauce and vinegar until smooth; set aside.
In a large skillet or wok, heat oil; stir-fry pork and mushrooms for 5 minutes. Add broccoli and red pepper. Stir-fry for 4-5 minutes or until vegetables are crisp-tender and pork is no longer pink. Stir cornstarch mixture and stir into skillet. Add noodles and onions. Bring to a boil; cook and stir for 2 minutes or until thickened.
Cajun Chicken Pasta
2 ounces uncooked fettuccine
2 boneless, skinless chicken breast halves, cut into 1 inch pieces
1 teaspoon Cajun seasoning
4 teaspoons olive oil, divided
1 cup sliced fresh mushrooms
1/2 cup thinly sliced green onions
1/2 medium green pepper, chopped
2 teaspoons minced garlic
1 tablespoon cornstarch
1 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, sprinkle chicken with Cajun seasoning. In a large skillet, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove with a slotted spoon and keep warm. Add remaining oil to the drippings; saute the mushrooms, onions, green pepper and garlic until crisp-tender.
Combine cornstarch and cream until smooth; stir into vegetable mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Add salt if desired and pepper. Return chicken to the pan. Drain fettuccine and add to pan; toss gently. Cook for 1-2 minutes or until heated through. Sprinkle with Parmesan cheese.
Cheese-Stuffed Hawaiian Pizza
2 (10 inch) flour tortillas
1 1/2 cups shredded part-skim mozzarella cheese, divided
1/4 cup pizza sauce
1/2 cup pineapple tidbits, drained
3/4 cup diced fully cooked ham
Place one tortilla on a baking sheet coated with nonstick cooking spray. Sprinkle with 1 cup cheese. Top with second tortilla; spread with pizza sauce. Sprinkle with pineapple, ham and remaining cheese. Bake at 375 degrees F for 15 minutes or until tortillas are crisp and cheese is melted.
I was guessing by your name that you were a vegetarian. If so, take a look. Some of them look good even if you're not a vegetarian.
http://vegetarian.betterrecipes.com/vege鈥?/a>
By the way, this is a great overall site. I'm sure you can find something.
grillied pork chop peas cornbread
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